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Monday, August 19, 2013

Grilled Salad Pizza and Grilled Sausage Pizza!!

The summer is officially winding
down, which is absolutely not okay, seeing as Michael and I feel that we have
barely been able to enjoy it at all. However we did receive sweet vacay time
last week, this is the reason why we have been MIA.

My family has a cabin in sequoia
national forest, about 4 hours from Los Angeles, with a view of mountains,
trees, and the Tule river; it is one of my favorite places to go in the whole
world. This last time we decided to try some really healthy eating, and in the
meantime also slide in a lil grilled pizza.

This recipe is so simple, and
because we wanted it to be camping and BBQing friendly, we used a simple dough
mix and added our favorite toppings. We made a sausage, onion, and mushroom
pizza with a light sauce, and a salad pizza. Enjoy these recipes, there is no
way you will be disappointed.

*We used Auntie Annie’s mix, the
kind that makes pretzel, it is also a bomb pizza dough mix.

Ingredients:

Dough mix or premade dough

Sausage Pizza:

1 cup crushed tomatoes

1 teaspoons dried oregano

1 teaspoon garlic salt

5 sweet Italian sausages

3 small green onions

½ cup sliced mushrooms

Salad pizza:

2 cups mixed lettuce

3 cloves garlic diced

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

Pinch of salt

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Before you do anything, if you
need to mix your dough, do so now because dough needs about 40 minutes to rise.
The actual cooking of the pizza goes by really quickly so it is important to
create your mise en place and lay out everything first.

Start by slicing mushrooms,
slicing onion, dicing garlic, and measuring your olive oil out. To create the
sauce all you need to do is mix the diced tomatoes, oregano, and garlic salt in
a small bowl.

Next because we don’t want any of
the sausage to be served raw, in a sauté pan, break up your sausage links into
small bits and cook until your sear it and it is almost completely cooked all
the way through.

Now that we have everything
prepped, get your grill started. Lay your coals out evenly because we don’t want
just the middle to cook. Have low heat, otherwise the dough will burn before
you have time to cook the middle (trust me I had REALLY doughy pizza the first
time haha).

Maybe set up a little table by
the BBQ so that you have everything
close by, and be sure that you have a paper towel or a brush to brush the olive
oil on for the salad pizza.

Once the dough is ready, separate
it into two different pizzas. Roll them out about a 1/4 inch thick, so not that
thick, and put back in the fridge to let harden for about 5 minutes.

Now lets get grilling! Start with
the salad pizza, because this one is good cold. Once the coals are ready, pull
the pizza off the plate and lay on the BBQ. The pizza will instantly start to
bubble, and you only want to cook for about 2-3 minutes, brush with olive oil
trying not to pop the bubbles. Now flip, and brush more olive oil on, top with
garlic, and a pinch of salt. Cook for another 3 minutes and pull off and let
cool.

Now to cook the sausage pizza,
cook first side of down then flip. Quickly put sauce on, then sprinkle evenly
the sausage, mushroom, and onion, and then cover the BBQ with the lid. This
lets the toppings cook a little while preventing the bottom from burning. Only
do this for about 4-5 minutes, and then pull off.

*If you aren’t happy with how
cooked the toppings are but the crust is cookes, put the pizza under a low
broil in the oven for about 5-10 more minutes until the toppings are cooked
more, even add a little olive oil to help. But watch it, you don’t want to burn
it.

Finish up the salad pizza by
adding the lettuce and the remainder of olive oil and balsamic vinegar and
serve with the hot of the grill sausage pizza.